1 pkg. lemon Jello
1 c. hot water
1 c. mayonnaise
1 c. chopped celery
1 c. chopped pecans
1 c. Milnot
1 c. crushed pineapple, drained
1 c. cottage cheese
Dissolve both packages of Jello in the hot water. Add mayoand beat well. Put in refrigerator and let set. Mix together pecans, celery, Milnot, pineapple and cottae cheese. Add to the Jello mixture. Put in a 9x13 inch dish. Refrigerate until serving time.
5 comments:
Hi Linda,
I've never heard of milnot. Is it something I'd find in a grocery store? Thanks, Linda
Hi Linda,
This sounds similar to a jello salad I had growing up. Yummy. But what is milnot? Sorry, I've never heard of it before. Hope it's something I can find in the grocery store because this would be great to make for Thanksgiving. Thanks and happy holidays to you and your family! Linda
Milnot is simply a brand name for evaporated milk. You can use any brand. It is a great Thanksgiving recipe.
I remember Milnot.
Ever since Noni (my Italian grandmother) asked for us to pass the "mold," we have called this mold. My recipe is: Lightly oil your mold first (makes 1 large or 2 small ring molds). Dissolve 1 envelope Knox gelatin in a small amount of cold water. Mix a 3 oz. package of lime Jello and a 3 oz package of lemon Jello with the gelatin in 3 1/2 cups hot/boiling water. Add 1 cup mayonnaise and dissolve thoroughly, using whisk or hand egg beater. Mix in 1 cup small curd cottage cheese and pour into mold(s). Sprinkle 1 1/2 oz slivered almonds on top. Refrigerate until firm (I always prepare this the day before so that it chills overnight). Unmold on serving platter by dipping mold in warm water and running a dull knife around the edges of the mold. The original recipe from my mother's cousin called for a can of crushed pineapple, but we like it better without - except for my son-in-law, who thinks that mixing Jello and mayonnaise is a crime against humanity!
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